Chettinad Spiced Chicken Choila

Ingredients

In this Chettinad adaptation of Choila, we incorporate the distinct flavors of Chettinad cuisine. The original dish is traditionally made with buffalo meat, but we substitute it with chicken to suit the Chettinad palate. The marinade is infused with Chettinad spices like black peppercorns, fennel seeds, cinnamon, and star anise, which add a unique depth of flavor. Additionally, we incorporate the use of curry leaves and coconut oil, which are signature ingredients in Chettinad cuisine. We alse have the original recipe for Choila, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 4-5 curry leaves 4-5 curry leaves
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, ginger-garlic paste, turmeric powder, red chili powder, black pepper powder, crushed fennel seeds, cumin powder, coriander powder, garam masala, and salt to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat coconut oil in a grill pan or skillet over medium heat. Add the cinnamon stick, star anise, and curry leaves. Sauté for a minute to release their flavors.
4. 4.
   Add the marinated chicken to the pan and cook until the chicken is tender and cooked through, stirring occasionally. This should take about 10-12 minutes.
5. 5.
   Once cooked, remove the chicken from the heat and let it rest for a few minutes.
6. 6.
   Garnish with freshly chopped coriander leaves and serve hot with lime wedges.

Treat your ingredients with care...

• Coconut oil — Use virgin coconut oil for its distinct flavor and aroma.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute.
• Star anise — Use whole star anise for the best flavor. Crush it slightly before adding it to the dish to release its aroma.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies to the marinade.
• If you prefer a smoky flavor, you can grill the marinated chicken instead of cooking it on a stovetop.
• Serve the Chettinad Spiced Chicken Choila with steamed rice or roti for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and black pepper powder.
• Make sure to rest the cooked chicken for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Chettinad Spiced Chicken Choila as an appetizer or as a main course. It pairs well with steamed rice, roti, or naan. Garnish with fresh coriander leaves and serve with lime wedges for an extra burst of flavor.

Presentation advice

Arrange the Chettinad Spiced Chicken Choila on a platter, garnish with coriander leaves, and place lime wedges on the side. The vibrant colors of the dish will make it visually appealing. Serve it alongside steamed rice or roti for an authentic Chettinad experience.